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https://www.worcesternews.co.uk/news/23928999.michelin-star-restaurant-pensons-tenbury-wells-close/
Harden's survey result
Summary
“Brilliant flavours in a sublime setting” have helped win renown for this “lovely” converted barn on owner Peta Darnley’s 1,200 acre family estate, where head chef Chris Simpson helped it carry off Visit England’s ‘Taste of England’ award as best restaurant in 2023. On the downside, its ratings took a slight knock this year, with a few diners being “a bit underwhelmed given the hype”: they query, “has it all gone to their heads?” and discern “a slight preciousness” in the overall approach. Most accounts, though, continue to applaud its “exceptional” overall standards.
Summary
A “delicious spot in the Herefordshire undergrowth” that’s “well worth a detour” – Peta Darnley “has created something really special with innovative, seasonal, regional fare” served in a converted barn on her family’s Netherwood Estate – earning a “very rare Michelin Green star for sustainability” – while head chef Chris Simpson (ex-Nathan Outlaw and Gidleigh Park) “conjures delicate flavours from local ingredients, many grown in their own kitchen garden, that build in intensity throughout the meal”.
Summary
“A magical experience with attention to every detail” – Lee Westcott's very different sequel to Bethnal Green's The Typing Room – “in the depths of the countryside” – is, according to all reports, “the most exceptional restaurant”. “Perfection, from the sympathetic conversion of an old barn, to the amazing vegetable garden which supplies the kitchen, the knowledgeable and charming staff” and the “incredible and accomplished” dishes from the “brilliant team”. “The Kitchen Garden is just beautiful, too – a real treat to wander around in after the meal.”
Summary
“Utterly sublime on all counts” – Lee Westcott’s follow-up to The Typing Room in Bethnal Green is quite a step, both physically and spiritually, from London’s East End, occupying a “beautifully designed” newly converted barn (on a 1,200 acre Worcestershire estate), which opened in January 2019. All reports on it are a paean of praise to its “honest but elegant” approach and “staff who all work hard to ensure the food is the star of the show”. “You start out with superbly home-cooked bread and then the interesting and accomplished dishes” – “mainly locally sourced” or foraged and “full of unusual, subtle flavours”, “all brilliantly married together – just keep coming, using all types of ingredients (e.g. pig’s head with smoked apple potato) but not pretentiously”. “The scallop, yeast apple and monk’s beard dish and asparagus with wild garlic veloute are the stuff of legend”. “It deserves a lot of attention” (and received some from Michelin in October 2019 when it was quickly awarded its first star).
For 33 years we've been curating reviews of the UK's most notable restaurant. In a typical year, diners submit over 50,000 reviews to create the most authoritative restaurant guide in the UK. Each year, the guide is re-written from scratch based on this survey (although for the 2021 edition, reviews are little changed from 2020 as no survey could run for that year).
Have you eaten at Pensons at Netherwood Estate?
Netherwood Estate, Pensons Yard, Stoke Bliss, WR15 8RT
Restaurant details
Prices
| Availability | 2 courses | 3 courses |  |
 |
 |
|---|---|---|---|---|---|
| SundayLunch | £45.00 |  |
|
|
| Cost | Availability | Courses | |
|---|---|---|---|
| Menu1 | 105.00 | Always available | 5 |
| Drinks |
|
|---|---|
| Wine per bottle | £30.00 |
| Filter Coffee | £3.00 |
| Extras |
|
|---|---|
| Bread | £0.00 |
| Service | 10.00% |
Netherwood Estate, Pensons Yard, Stoke Bliss, WR15 8RT
Opening hours
| Monday | CLOSED |
| Tuesday | CLOSED |
| Wednesday | 6:30 pm‑11:30 pm |
| Thursday | 12 pm‑4 pm, 6 pm‑11:30 pm |
| Friday | 12 pm‑4 pm, 6 pm‑11:30 pm |
| Saturday | 12 pm‑4 pm, 6 pm‑11:30 pm |
| Sunday | 12 pm‑2 pm |
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